Here’s a simple recipe for mixed vegetable achar (pickle), a popular condiment in South Asian cuisine. This recipe uses a combination of vegetables and spices to create a tangy and slightly spicy pickle that can be served as a side dish or added to meals for extra flavor, but here’s come the twist using Indian spices, and here’s how you make it!

INGREDIENTS

1 cup cauliflower florets

1 cup carrot, cut into thin strips

1 cup green beans, cut into 1-inch pieces

1/2 cup small green chilies, slit (adjust to taste)

1/2 cup ginger, julienned

1/4 cup garlic cloves, peeled

1/2 cup mustard oil

2 tablespoons mustard seeds

1 tablespoon fenugreek seeds (methi)

1 tablespoon fennel seeds (saunf)

1 teaspoon nigella seeds (kalonji)

1 tablespoon turmeric powder (haldi)

2 tablespoons red chili powder (adjust to taste)

2 tablespoons salt (or to taste)

1/2 cup white vinegar

2 tablespoons jaggery or sugar (optional)

HERE’S HOW YOU MAKE IT

1. Prepare the Vegetables:
   • Blanch the cauliflower, carrots, and green beans in boiling water for 2-3 minutes. Drain and spread them out on a clean kitchen towel to dry completely.
2. Prepare the Spice Mix:
   • In a small pan, dry roast mustard seeds, fenugreek seeds, and fennel seeds for a minute or until fragrant. Let them cool and then grind them into a coarse powder.
3. Make the Pickle:
   • Heat mustard oil in a large pan until it reaches its smoking point. Remove from heat and let it cool slightly.
   • Add the ground spice mix, nigella seeds, turmeric powder, red chili powder, and salt to the oil. Mix well.
   • Add the dried vegetables, green chilies, ginger, and garlic to the spiced oil. Mix everything thoroughly to ensure the vegetables are well coated with the spices.
   • If using jaggery or sugar, add it at this stage and mix well.
4. Preserve:
   • Transfer the pickle to a clean, dry, sterilized glass jar. Pour the vinegar over the top. Make sure the vegetables are completely submerged in the oil and vinegar mixture.
   • Seal the jar tightly and let the pickle sit for at least 2-3 days before consuming. This allows the flavors to develop and the vegetables to absorb the spices.
5. Storage:
   • Store the pickle in a cool, dry place or refrigerate for longer shelf life. Always use a clean, dry spoon to serve the pickle to avoid spoilage.

VARIATIONS

Here are some variations you can try with the mixed vegetable achar recipe to add different flavors and textures:

Sweet and Sour Achar:

Add more jaggery or sugar to the recipe to give the pickle a sweeter taste. Increase the vinegar for a more pronounced sour flavor. This variation is great for those who enjoy a balance of sweet and sour tastes.

Spicy Achar:

Increase the amount of red chili powder and green chilies for a spicier pickle. You can also add a teaspoon of black pepper powder for an extra kick.

Lemon Achar:

Replace vinegar with lemon juice for a citrusy flavor. Add lemon zest for an added tang and fragrance.

Garlic Achar:

Increase the amount of garlic in the recipe to make a garlic-dominant pickle. Garlic lovers will enjoy this variation for its strong flavor.

Mango Achar:

Add 1 cup of raw mango, cut into small pieces, to the mix of vegetables. Mango adds a tangy and slightly sweet flavor to the pickle, making it a delightful addition.

Herb Achar:

Add a handful of fresh herbs like coriander leaves, mint leaves, or curry leaves to the pickle. Herbs add a fresh and aromatic flavor to the achar.

Oil-free Achar:

For a healthier version, you can reduce or eliminate the oil in the recipe. Instead, use water or vinegar as the base for the pickle. This variation will have a different texture but will still be flavorful.

Tamarind Achar:

Add a tablespoon of tamarind paste or soak a small block of tamarind in water and use the extract for a tangy flavor. Tamarind adds a unique sourness to the pickle.

Remember to adjust the quantities of ingredients according to your taste preferences and the variation you choose. Enjoy experimenting with these different flavors!